Creamy Open-Faced Peach Pie |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar. Prep time does not include making the pie pastry. Although I have only made this using peaches you might want to give it a try using apples ;-) Serve this topped with vanilla ice cream Ingredients:
3/4 cup sugar |
1 tablespoon vanilla |
1/3 cup butter |
1/3 cup flour |
1 large egg |
5 -6 cups fresh peaches (skinned and sliced) |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 prepared pie pastry (to fit a 9 or 10-inch deep dish pie plate) |
1 small egg, beaten |
Directions:
1. Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
2. Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
3. Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
4. In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
5. Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
6. Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
7. Set oven rack to bottom position.
8. Bake at 375°F for 1 hour.
9. Let sit at room temperature for a minimum of 30 minutes or more before slicing.
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